This is my take on the classic coq au vin. It can be cooked in a Crockpot or covered in a low oven, making it the perfect meal to warm the family up this time of year. This recipe yields 4 servings

4 Chicken Legs, thighs and drumsticks separated
2oz unsalted butter
1 tbsp olive oil
12ea small cipollini onions, blanched and then peeled
8oz pancetta or slab bacon, medium dice
2oz seasoned flour
16fl oz red wine
16fl oz chicken stock
1 bouquet garni
8oz celery, batonettes
4 garlic cloves, sliced thinly
4 medium tomatoes, peeled, deseeded and finely chopped
salt and fresh ground black pepper
2oz roux (1oz of AP flour and 1oz unsalted butter, combined and cooked until lightly toasted)

1. Carefully separate the thigh from the drumstick.

2. Heat the butter and oil in a heavy pan and fry the bacon or pancetta pieces until browned. Transfer the pieces to your chosen casserole dish. Lightly brown the onions in the same pan and transfer these to the casserole dish.

3. Dust the chicken pieces with seasoned flour and brown these next, turning several times until coloured and crisp. Transfer thechicken and all the juices in the pan to the casserole dish.

4. Return the pan to the heat, deglaze one more time by pouring in the wine and scraping the bottom and sides of the pan while the wine bubbles. Pour the boiling wine over the turkey pieces and then repeat the process with the stock.

5. Now add the celery and tomatoes to the pan and bring to a gentle simmer. Cover the pan and cook over a very low heat or in a low oven for about 1 hour, add the bouquet garni and cook for an additional 1/2 hour or until the meat is completely tender.

6. When the chicken is fork tender, meaning a fork can easily pierce and be removed with ease, remove the chicken from the liquid and set aside. Strain the stock into a separate, clean pan leaving vegetables and pancetta pieces in your casserole dish. Boil the stock fast to reduce by half, whisk in a little bit of the roux at a time until sauce is thickened. Season to taste with salt and pepper.

7. When the chicken pieces are cool enough to handle, remove the meat from the bones with your fingers and return the pieces of meat to the finished sauce along with the bacon pieces and vegetables. Serve immediately or refrigerate.

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